• Trondk@lemmy.worldOP
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      1 year ago

      Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.

      We use it as is , with black gravy, potatoes pickled 🥒.

      Or in a sandwich

    • isthingoneventhis@lemmy.world
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      1 year ago

      Danes LOVE pork belly / pork with skin / pork. It’s wild. It’s also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it’s boring), or there is also koteletter I fad which is… creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones.

      Sadly can no longer indulge in it anymore but it’s fucking amazing. Danes throw down when it comes to pork.

        • isthingoneventhis@lemmy.world
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          1 year ago

          In the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.

        • isthingoneventhis@lemmy.world
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          1 year ago

          I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.